🌸 Spring Recipes for Easter: Fresh, Simple, and Family-Approved

By Chef Tony Casanova

Spring is in the air, and Easter is the perfect excuse to gather around the table and cook something fresh and comforting. Whether you're planning brunch, dinner, or something in between, these recipes are simple enough to pull off without stress — and flavorful enough to impress.

🥚 Deviled Eggs with a Spring Twist

Ingredients:

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp yellow mustard

• 1 tsp white vinegar

• Salt and pepper to taste

• Paprika (for garnish)

• Fresh chopped chives or dill

Instructions:

1. Place eggs in a saucepan, cover with water, and bring to a boil.

2. Once boiling, cover the pan, turn off the heat, and let sit for 10–12 minutes.

3. Transfer eggs to an ice bath. Once cooled, peel and slice in half.

4. Scoop yolks into a bowl. Mash with mayo, mustard, vinegar, salt, and pepper until smooth.

5. Spoon or pipe filling back into egg whites. Garnish with paprika and chopped herbs.

6. Chill until ready to serve.

🥕 Roasted Carrots with Honey & Thyme

Ingredients:

• 1 lb whole carrots, peeled and cut into halves or quarters

• 2 tbsp olive oil

• 1 tbsp honey

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.

2. In a large bowl, toss carrots with olive oil, honey, thyme, salt, and pepper.

3. Spread evenly on a sheet pan lined with parchment.

4. Roast for 25–30 minutes, flipping once, until tender with browned edges.

5. Optional: drizzle with a touch more honey before serving.

🥗 Spring Greens Salad with Lemon Vinaigrette

Ingredients:

• 5 oz spring mix or arugula

• 1 cucumber, thinly sliced

• 4–5 radishes, thinly sliced

• 2 tbsp olive oil

• Juice of 1 lemon

• 1 tsp Dijon mustard

• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and pepper.

2. In a large bowl, combine greens, cucumbers, and radishes.

3. Toss with dressing just before serving so the greens stay crisp.

🍗 Herb-Roasted Chicken Thighs

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried rosemary

• 1 tsp dried thyme

• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.

2. Pat chicken dry and place on a foil-lined baking sheet or roasting pan.

3. Drizzle with olive oil, then season with garlic powder, rosemary, thyme, salt, and pepper.

4. Roast for 35–40 minutes, or until internal temp hits 165°F and skin is golden and crispy.

5. Let rest 5 minutes before serving.

🧀 Cheesy Scalloped Potatoes

Ingredients:

• 4–5 medium russet potatoes, peeled and thinly sliced

• 2 cups milk

• 2 tbsp butter

• 2 tbsp flour (use gluten-free flour if needed)

• 1 ½ cups shredded cheddar cheese

• Salt, pepper, and paprika to taste

Instructions:

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.

2. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

3. Slowly whisk in milk, bring to a simmer, and stir until slightly thickened.

4. Stir in 1 cup of cheese, salt, pepper, and a pinch of paprika. Remove from heat.

5. Layer half the sliced potatoes in the dish, pour half the cheese sauce over. Repeat.

6. Top with remaining ½ cup cheese. Cover with foil and bake 30 minutes.

7. Uncover and bake another 20–25 minutes until golden and bubbly. Let rest before serving.

🍋 Easy Lemon Bars

Ingredients (for crust):

• 1 cup all-purpose flour

• ½ cup butter, softened

• ¼ cup powdered sugar

Ingredients (for filling):

• 2 eggs

• ¾ cup sugar

• 2 tbsp flour

• ¼ cup lemon juice (fresh preferred)

• Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F. Line an 8x8 baking dish with parchment.

2. Mix crust ingredients and press into the bottom of the pan.

3. Bake crust for 15 minutes until lightly golden.

4. While crust bakes, whisk eggs, sugar, flour, and lemon juice until smooth.

5. Pour filling over hot crust and return to oven for 18–20 minutes.

6. Let cool completely. Dust with powdered sugar and cut into squares.

🧁 Bonus Brunch: Baked Egg & Veggie Cups

Ingredients:

• 6 eggs

• ½ cup chopped spinach

• ½ bell pepper, diced

• ¼ onion, diced

• Salt & pepper

• Olive oil or non-stick spray

Instructions:

1. Preheat oven to 350°F and grease a muffin tin.

2. Lightly sauté veggies in a pan with a little olive oil.

3. Divide veggies between 6 muffin cups.

4. Crack one egg into each cup. Sprinkle with salt and pepper.

5. Bake for 15–18 minutes, or until eggs are set. Serve warm or cold.

📝 Final Thoughts

You don’t need to do everything. Pick two or three dishes, prep ahead where you can, and keep it simple. These recipes are flexible, make-ahead friendly, and great for leftovers.

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Happy Easter, and happy cooking.
—Chef Tony

Need an ingredient? Just click it in the recipe and you can purchase it on amazon and it will be delivered by Whole Foods!